Soulfull Ghannoush

Name: SOULFULL GHANOUSH
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: Eggplant, whole, 1 medium (14 oz. wt.); Red Bell Pepper, cut in half, 1; Hot Water, 1 1/2 cups; Māla Girl Soulfull Classic, 1 1/2 Tbsp.; Tahini, soomfoods.com, 1 Tbsp.; Ground Cumin, 1/4 tsp.; Sparkle Salt, 1/2 tsp.; Garlic Clove, peeled, 1 each; Baby Arugula, 2 cups; Roasted Red Pepper Strips, 1/4 cup; Fresh Basil, chopped, 1/2 Tbsp.; Fresh Mint, chopped, 1/2 Tbsp.; Toasted Walnuts, 1/4 cup; Zucchini Noodles, 1 cup; Orange Tahini Dressing, 1 oz.

February 26, 2021 Māla Girl

Just as Soulfull Classic loves all flavors of the Mediterranean, pairing her with the beautiful eggplant is a no brainer. The prep on this of course was roasting her whole in the oven for about 20-30 minutes. If you've got a grill, or smoker, try putting her there for even more depth! After that, it's simply all about blending. :)

If you love the classic baba ghannoush so much and wish you could eat it by the spoonful and not be embarrassed, this dish is for you! So much flavor in this soup with the accent of ground cumin and tahini!

SOULFULL GHANOUSH

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

If you love baba ghanoush, then you are in for a treat! You can now eat it by the spoonful! Roasted eggplant is blended with soulfull classic, a little bit of cumin and tahini for a full flavor blended bowl!

Ingredients

For the soup:

Eggplant, whole, 1 medium (14 oz. wt.)
Red Bell Pepper, cut in half, 1
Hot Water, 1 1/2 cups
Māla Girl Soulfull Classic, 1 1/2 Tbsp.
Tahini, soomfoods.com, 1 Tbsp.
Ground Cumin, 1/4 tsp.
Sparkle Salt, 1/2 tsp.
Garlic Clove, peeled, 1 each

For the salad:

Baby Arugula, 2 cups
Roasted Red Pepper Strips, 1/4 cup
Fresh Basil, chopped, 1/2 Tbsp.
Fresh Mint, chopped, 1/2 Tbsp.
Toasted Walnuts, 1/4 cup
Zucchini Noodles, 1 cup
Orange Tahini Dressing, 1 oz.

Directions

Preheat oven to 450F. Place eggplant on 1/4 size sheet tray and add 1/2 red bell paper and place cut side down.
Pierce eggplant with a fork and place pan in oven. Roast for 30 minutes. Remove red pepper. Continue cooking eggplant if needed for up to an additional 20 minutes.
Remove from oven and cool slightly.
Now is the time to turn on that kettle or heat 1 1/2 cups of water in a microwave or on the stove if you need to.
While eggplant is cooling, remove seeds from red pepper, peel skin and cut into thin strips.
To prep up salad: Place arugula, roasted red pepper strips, zucchini noodles, toasted walnuts, fresh basil and mint in a small mixing bowl. Toss with orange tahini dressing. Set aside.
Place eggplant on cutting board and cut in half. Scoop out flesh and place in blender.
Add hot water, soulfull classic broth mix, cumin, garlic clove, tahini and sparkle salt. Blend until smooth.
Divide into two bowls and top each with zucchini noodle and arugula salad.
Enjoy!

Recipe Note

This recipe can go so many different ways. Soulfull Classic was our inspiration, but feel free to experiment with our our flavors and let us know your favorite.

This soup is delicious hot or cold all year long!

Back to blog

Item added to your cart